I wish there were a magical weather button we could press when the season changes from Summer to Fall. At the strike of midnight on September 22nd, not only would the season change, but so would the hot temperatures. I’m a summer girl through and through, but cooler weather wouldn’t be terrible right about now. Nothing drastic, just a relief, y’know?! We always joke that maybe if we start making “fall”ish recipes like soups and stews, maybe we’ll will on the cooler weather. Sorta like a rain dance, but the only thing dancing will be our taste buds 🙂
Just to test out the waters, I decided it was time for our annual first-soup-of-the-season because why not?! We love a good soup…especially during the cooler months…so I decided to try out a new-to-me recipe that turned out to be an instant hit!! The best thing about soup is the (typically) easy prep, minimal clean up, and delectable flavors…and soup makes the best leftovers, too!!
Stuffed Pepper Soup
1 lb. ground beef
1 yellow onion, diced
1 large green bell pepper, diced
2 (14.5 oz) cans diced tomatoes
1 (10 oz.) can tomato soup
1 (14 oz.) can of chicken OR beef broth
2 C. cooked rice
1 tsp. garlic powder
1 TBSP granulated sugar
salt & pepper, to taste
crushed red pepper flakes, to taste (optional)
shredded cheddar cheese, for topping (optional)
- Chop onion and bell pepper and add to large skillet with ground beef. Cook on medium heat until meat is browned.
Drain the excess grease from the meat and return the meat/peppers/onion to a large stockpot. Add in the diced tomatoes, tomato soup, and broth. (I used chicken broth, but beef will work as well).
- Cook rice in a separate saucepan and add to the meat mixture in the large stockpot.
- Add in the sugar, garlic powder, and salt/pepper and mix well until combined.
- Simmer for 30 minutes on medium heat.
- Serve topped with shredded cheddar cheese & crackers. Enjoy!
- *I also add in crushed red pepper flakes when I add the sugar, garlic powder, and salt/pepper. We like our food with a little kick of heat added!*
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